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Quinoa Salad Recipe

Tasty, Healthy Salad that you will Make Again and Again
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, entree, lunch, Main Dish, Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 8oz/226g broccoli chopped small
  • 10oz/285g cherry tomatoes cut in half
  • 14oz can cooked black beans drained
  • 14oz can cooked sweet corn drained
  • 1 cup cilantro chopped
  • 1/2 cup pumpkin seeds or chopped nuts
  • 1/2 cup golden raisins or other dried fruit
  • 4 stalks scallion sliced

Dressing

  • 1/3 cup lemon juice about 2 lemons
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 1/4 tsp garlic powder

Instructions
 

  • Place 2 cups water and 1 cup rinsed and drained quinoa in a pot. Bring to a boil, turn down to simmer and cover the pot. Cook for 15 minutes or until all the water is absorbed.
  • While quinoa is cooking, make the dressing. Pour all dressing ingredients into a measuring cup and whisk well. Taste and add sugar or honey if lemons are very sour. Place chopped broccoli in a large bowl and pour half the dressing on top. Stir well and set aside.
  • When quinoa is cooked, add hot quinoa to broccoli. Spread quinoa out and pour remaining dressing on top. Add beans, corn, pumpkin seeds, raisins, scallion, tomatoes and cilantro. Mix well.
  • Serve right away or leave at room temperature for a few hours. Refrigerate, and this salad will taste even better the next day. I like to heat up salad for about 20 seconds in the microwave to bring up to room temperature.